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Recensioner

janbnl
18.07.2024 - 14:12
Considered everything from that restaurant, not much was good. Though the young waiter that had his first working day, did his very best to accommodate us, he was good. About the food: the starter, bu

janbnl
10.03.2024 - 05:47
This bar says to have no vegan options Updated from previous review on 2021-10-01

janbnl
25.02.2024 - 10:05
We went there for celebrating my wife 's birthday, with her brothers family, we were five all together. Already when entering, you feel that this a place to be. A display of carefully prepared and arr

janbnl
14.02.2024 - 21:24
After a short flight and a short drive we arrived in Calahorra on a Wesdnesday evening. Some restaurants were closed, but we easily found a table in Chef Niño. After ordering some starters, grilled mu

janbnl
04.02.2024 - 07:25
We were a group of six friends that went out for a Saturday lunch. We had three starters to share, a plate of ventresca with onions and tomatoes, a plate of artichokes with clams and a plate with gril

janbnl
02.02.2024 - 19:14
Unfortunately the owner and the father of this sympathetic family has died this summer. I don’t know if that was the cause of a bit lesser tapa experience this time. The anchovies were presented in a

janbnl
21.01.2024 - 16:58
My wife and me had dinner in this restaurant on 2 evenings. To be honest the first evening started with two very flat tasteless dishes (pasta and a soup with lentils) but was saved by another good pas

janbnl
19.01.2024 - 19:15
We were looking for a lunch in Aviles and we ended up in El Nogal. The restaurants in the area that we liked more by sight appeared full. Just two dishes we ate, anchoas with pimento de piquillo and l

janbnl
15.01.2024 - 17:03
The restaurant is more a typical neighbourhood restaurant, with rather modest decoration. Their food is anything but modest. There is a chef in the kitchen that knows about cooking and how to get the

janbnl
29.12.2023 - 19:07
My wife and me were invited for a lunch-party in this restaurant. Usually even good restaurants have a hard time in maintaining their standards when serving a group of 30-35 people at the same time. H
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